Prodyut Kumar Paul

Effect of Sodium Substitution on Sensory and Quality Parameters in Mango Pickle

Arghya Mani & Prodyut Kumar Paul · International Research Journal of Pure and Applied Chemistry · 2020

Aims: An intensive study was conducted so as to find out the best salt combinations when NaCl was partially replaced with KCl and CaCl2 while curing mango pieces. Mango pickle contains 15-20% salt, the consumption of which cause hypertension and high blood pressure. This is due t...

Open access Research Article 10.9734/irjpac/2020/v21i1630259

Effects of Blanching on Nutrient Dynamics in Edible Shoots of Bambusa nutans Wall Ex Munro and Bambusa balcooa Roxb.

Mihir Ranjan Panda, Amarendra Nath Dey, Sumit Chakravarty, Asok Saha, Prodyut Kumar Paul & Manoj Kanti Debnath · International Journal of Environment and Climate Change · 2022

The effect of hot water blanching on proximate and mineral constitution of two edible bamboo shoots viz., Bambusa nutans and B. balcooa, was investigated in the eastern Himalayan Terai region of West Bengal, India. The proximate and mineral composition was determined at the labor...

Open access Research Article 10.9734/ijecc/2022/v12i1131160